Roasted pepper & burrata fiorelli

Name: Roasted pepper & burrata fiorelli
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 2 tbsp Essential Olive Oil; 1 shallot, finely chopped; 1 clove/s garlic, finely sliced; 1 tsp Essential Red Wine Vinegar; ½ tsp Essential Clear Honey; 200 g roasted red peppers from a jar, cut into thin strips; 250 g Dell’Ugo San Marzano Tomato and Burrata Fiorelli; 1 handful basil leaves, shredded; Shaved Parmigiano Reggiano, to serve (optional)

Add just a handful of ingredients to fresh filled pasta for a Med-inspired feast that’s on the table in 15 minutes. Even better with garlic bread or a salad on the side.

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Serves2
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 tbsp Essential Olive Oil
1 shallot, finely chopped
1 clove/s garlic, finely sliced
1 tsp Essential Red Wine Vinegar
½ tsp Essential Clear Honey
200g roasted red peppers from a jar, cut into thin strips
250g Dell’Ugo San Marzano Tomato and Burrata Fiorelli
1 handful basil leaves, shredded
Shaved Parmigiano Reggiano, to serve (optional)

Heat the oil in a large frying pan over a medium heat. Add the shallot and garlic with a pinch of salt; fry gently for 5 minutes until softening but not taking on any colour. Meanwhile, bring a large pan of salted water to the boil for the pasta.
Add the vinegar and honey to the frying pan, then the peppers. Stir everything over the heat for 3 minutes. At the same time, add the pasta to the pan of boiling water and cook for 3 minutes.
Use a slotted spoon to transfer the pasta to the frying pan. Take off the heat and gently stir the pasta into the pepper mixture. Divide between 2 plates and top with shredded basil plus some cheese shavings, if liked.

Typical values per serving when made using specific products in recipe